Peaches and Cream Butter Cookies

Just when I thought I couldn’t improve on my fantabulous, melt-in-your-mouth butter cookie, I came up with this week’s treat, and, man, if I didn’t blow myself away.

Hey, I know I’m complimenting myself, and that certainly isn’t ladylike. But I never said I was a lady. I’m a chick, and I like it that way. So what cookie could possibly blow this chick away? Peaches and Cream Butter Cookies. Hellooo delicious!

These little guys are going to make you fall to your knees — they are just that good. I start out with my basic butter cookie recipe, but along the way, there are a few tweaks that result in the tastiest cookie this side of Table Mesa.

The peaches I picked up from the farmers’ market work splendidly in this recipe, but the good ol’ grocery stores have a decent selection right now as well. I don’t peel the peaches, I like them in all their glory. Using a slightly firmer peach results in a better finished product. Slightly firmer means when you squeeze it, it should still feel a tad soft, but just try not to use an extremely soft peach. Those are best left for eating-with-your-mouth-hanging-over-the-sink-to-catch-the-juice kind of days. Oh how I love the messy, juicy, soft peach, those eating-over-the-sink-so-I-don’t-ruin-my-cute-tank-top kind of moments. You can never have enough of those!

To be clear (that would be a first), there actually is no cream in these cookies. I am using white chocolate. It melts just ever so slightly, adding a creamy texture that combines perfectly with the peaches and, of course, the butter. A dash of cinnamon, and we are on our way to peachy-keen heaven.

The aroma is so intoxicating, you won’t mind the heat from the oven warming up the place. It smells like a big hug from someone you love (aahhhh). You can always cool down with a nice peach bellini.

Oh, yeah, you knew I wasn’t going to buy peaches and not whip up some peach puree to mix with my Prosecco. That is one of the best cocktails around, and, boy howdy, I have had a few cocktails in my lifetime. Serve these cookies with a peach cocktail, and you will be the hostess with the mostess, no doubt.

Don’t forget to use Colorado peaches (sounds like a roller girl team). They are the best!

Now follow the directions, put some love into it, and invite me over when it’s done.

Drop by teaspoon onto non-stick baking sheet. Bake for 8 to 10 minutes, until edges are turning golden brown. Take out and leave on pan for 5 minutes. Take off baking pan and place on parchment paper. Dust with powdered sugar. Enjoy!

Note: My peaches were on the small side. If you have large peaches, just use one.

Respond: letters@boulderweekly.com

[ Using a slightly firmer peach results in a better finished product. ]